Description
This Cheesy Beef & Tomato Pasta Casserole is the ultimate easy comfort food dinner! Made with tender pasta shells, perfectly seasoned ground beef, rich tomato sauce, and plenty of melted cheddar cheese, this hearty casserole is packed with delicious flavor. Everything comes together in one baking dish and is baked until hot, bubbly, and beautifully golden. Perfect for busy weeknights, family dinners, or whenever you’re craving a cheesy homemade meal!
Ingredients
- 1 lb ground beef
- 12 oz medium pasta shells
- 2 cans (10.5 oz each) condensed tomato soup
- 1 cup water or beef broth
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack or Mexican cheese blend
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon salt, or to taste
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9 × 13-inch baking dish.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta shells until just al dente according to package directions. Drain and set aside.
- Brown the Beef: Heat olive oil in a large skillet over medium heat. Add the ground beef and diced onion. Cook for 6–8 minutes, breaking up the beef with a wooden spoon until browned. Drain excess grease if needed.
- Add the Seasonings: Stir in minced garlic, Italian seasoning, paprika, salt, and black pepper. Cook for another minute until fragrant.
- Prepare the Tomato Sauce: Add the condensed tomato soup and water or beef broth to the skillet. Stir well and simmer for 3–4 minutes until the sauce is smooth and flavorful.
- Combine Everything: Add the cooked pasta shells to the beef and tomato mixture. Stir gently until the pasta is evenly coated.
- Add the Cheese: Transfer half of the pasta mixture into the prepared baking dish. Sprinkle with half of the shredded cheddar and Monterey Jack cheese. Add the remaining pasta mixture and finish with the rest of the cheese.
- Bake: Cover loosely with foil and bake for 15 minutes. Remove the foil and bake for another 10–15 minutes, until the cheese is melted, golden, and bubbling around the edges.
- Rest and Serve: Let the casserole rest for 5 minutes before serving. Scoop generous portions and enjoy while hot and cheesy!
Notes
- Use medium pasta shells, elbow macaroni, or rotini.
- Cook pasta slightly al dente to prevent it from becoming too soft in the oven.
- Ground turkey can be substituted for ground beef.
- Add diced bell peppers or mushrooms for extra vegetables.
- For extra cheesiness, sprinkle additional cheddar cheese on top before baking.
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Prep Time
15 minutes
Cook Time
40 minutes
Total Time
55 minutes
Servings
6–8 servings